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Roasted Chile and Turkey Enchiladas

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(Recipe ID: 379)

Preparation time: 45 minutes; Cook time: 1 hours

Source: Chef Joseph Lowery

Made from scratch!  Make a fiesta with your amigos out of the process!


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 6 Fresh Anaheim or Poblano chiles
  • 1 cup Tomato sauce
  • Vegetable oil as needed *
  • Salt, cumin, and chili powder as needed
  • 1 dozen Corn tortillas
  • 1 1/2 cups Shredded cooked turkey
  • 12 ounces Sharp cheddar cheese, grated (reserve 1/2 cup)
  • 1/2 cup Finely minced onion (reserve 1/4 cup)
  • 1/2 cup Chopped pecans
  • 1/4 cup Tomato sauce
  • Fresh cilantro for garnish


To Roast the Chiles:

  1. Spread the peppers on a baking sheet and place under the broiler.
  2. Turn frequently until lightly and evenly charred.
  3. Place hot roasted peppers in a damp towel and fold into a bundle.
  4. Allow peppers to sweat 15 to 20 minutes.
  5. Remove from towel and carefully peel away the cellophane-like skin.
  6. Cut out stems and gently scrape out seeds.

To Prepare the Tortillas:

  1. In a heavy skillet, heat 3 tablespoons of olive oil and tomato sauce.
  2. Add a pinch each of salt, cumin, and chili powder.
  3. Heat several tortillas at once, turning to coat and soften.
  4. Stack the prepared tortillas on a platter with paper towels between them.
  5. Add more oil, sauce and seasonings as needed.

To Assemble the Enchiladas:

  1. Spread approximately 2 tablespoons of turkey over each tortilla, then a layer of grated cheese, a sprinkling of minced onion and a few strips of roasted chile.
  2. The amount of chiles you use will depend on your taste and the strength of the peppers.
  3. Roll up the enchiladas and place them seam side down in an 8" x 12" baking dish.
  4. Top the enchiladas with 1/4 cup tomato sauce, reserved 1/4 cup of minced onions, 1/2 cup of grated cheese and chopped pecans.
  5. Cover tightly with oiled foil and bake in a pre-heated 325 degree oven for 30 minutes.

To Serve:

  1. Remove foil; garnish each serving with sprigs of fresh cilantro.

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